In a large bowl, combine the Steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes.
Parboil the potatoes in boiling salted water for 8 minutes. (This will accelerate cooking time in the skillet and ensure a nice golden crust on the potatoes.)
In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter.
Add onion and saute for 3-4 minutes till soft.
Add 1 tablespoon of olive oil and drained potatoes and for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork-tender. Transfer sauteed potatoes and onions to a plate and set aside.
Keep the same skillet over medium heat and add remaining 2 tablespoons butter, lay the steak strips in one layer in the skillet, keeping the drained marinade for later.
Add garlic and red chili pepper flakes to the steak. Cook steak strips on each side for 1 minute each until nicely browned – adjust timing depending on how you like your grilled steak.
Stir in the reserved marinade and cook with steak until the marinade is cooked.
Add the fresh herbs and give a quick stir. Then add the sauteed potatoes back to the pan and heat through.
Adjust seasoning with salt and pepper if necessary.
Remove from heat, garnished with a drizzle of Olive Oil, fresh herbs, and a sprinkle of Parmesan cheese.